1 Idaho Potato
1 Cup Peanut Oil
Spices:
2 TBSP Ground Cumin
1 TBSP Chili Powder
½ TBSP Onion Powder
1/8 Tsp Cayenne Pepper
½ Tsp Salt
¼ Tsp Ground Black Pepper
Combine all the spices in a bowl and set aside.
Peel the potato and cut into 1/8 inch wedges, then 1/8 inch slices. Place in a large bowl of cold water and 2 TBSP salt. Let soak at least ½ an hour.
Heat oil in a large pan until the chopstick method is sizzling.
In small batches, drain the potatoes on paper towels. Gently place in the hot oil and stir a little so they don’t stick together. Cook until they turn brown, then drain on paper towels. Sprinkle with some of the spices. Repeat cooking steps until all are cooked.
1 Cup Peanut Oil
Spices:
2 TBSP Ground Cumin
1 TBSP Chili Powder
½ TBSP Onion Powder
1/8 Tsp Cayenne Pepper
½ Tsp Salt
¼ Tsp Ground Black Pepper
Combine all the spices in a bowl and set aside.
Peel the potato and cut into 1/8 inch wedges, then 1/8 inch slices. Place in a large bowl of cold water and 2 TBSP salt. Let soak at least ½ an hour.
Heat oil in a large pan until the chopstick method is sizzling.
In small batches, drain the potatoes on paper towels. Gently place in the hot oil and stir a little so they don’t stick together. Cook until they turn brown, then drain on paper towels. Sprinkle with some of the spices. Repeat cooking steps until all are cooked.
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